Recipe Type: All Grain
Dixie Blackened Voodoo Lager clone
Dark lager? Must be voodoo….Try this clone from Louisiana based Dixie Brewing Co.
Abita Amber clone
According to Abita’s website, “Amber is a Munich style lager brewed with pale and caramel malts and German Perle hops. Abita Amber was the first beer offered by the brewery and continues to be our leading seller. Amber is Abita’s most versatile beer for pairing with food.”
Rockyard Brewing Co.’s Double Eagle Ale clone
From Rockyard Brewing in Castle Rock, Colorado, according to their website, “Our Multi-Medal Winning Double Eagle Ale is an American-Style Filtered Wheat. Brewed with 30% wheat, this light bodied ale is bright golden in color with a crisp but smooth aftertaste. This beer is excellent for relaxing on a late summer evening, or dreaming of warmer weather.”
Sleigh Fuel
This recipe by Dean Priebe placed Best of Show, Novembeerfest 2007 (133 entries). An English winter warmer base with vanilla, orange, and cinnamon added.
Better Not Pout Stout
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries)
Bad Santa
This recipe spiced winter ale by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).
Star Anise Stout
This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 entries.
Holiday Prowler
Gordon Strong is President of the Beer Judge Certification Program. This recipe won Best of Show, Ohio State Fair 1997, out of 90 entries.
Selin’s Grove Brewing Shade Mountain Stout clone
Shade Mountain Stout, which is 100% organic, definitely meets the style guidelines for a true oatmeal stout. The aroma exhibits roasted grain characters followed by coffee and chocolate notes. A rich, light brown head tops the nearly opaque liquid and holds all the way to the bottom of the glass. The flavor exhibits a smooth roast grainy profile combined with chocolate and a slight nuttiness. The high percentage of oats contributes to a full bodied mouthfeel and silky smoothness. A higher temperature and somewhat thick mash produces a slightly sweet finish. The one hop addition serves to be just enough to balance the residual sugars.
Pelican Pub & Brewery’s Heiferweizen clone
Brewmaster Darron Welch provides the recipe for their witbier.
Pelican Brewing Co.’s Kiwanda Cream Ale clone
Pelican Brewing Co. from Cannon Beach, Oregon created the first modern beer recipe I heard about in which the first hopping addition was after flameout. This is the perfect summer beer to enjoy on the water.
Kohl’s Pale Kellerbier
More hop presence than a Munich Helles and most often served relatively young and unfiltered in comparison to Pilsner, a Kellerbier can come in a Pale or Amber version. This version falls in the Pale variety. This recipe is a little stronger than a traditional Kellerbier, but the hops will provide a bright balance to the malt and alcohol.
